Fry up bacon rashers in non-stick frying pan. Place cooked rashers on paper towel to remove excess grease and ensure crispness

In the bacon fat, place salmon fillets flesh-side down and cook for 4/5 minutes til cooked halfway (time will vary depending on thickness). Flip and cook skin side for further 4/5 minutes.

As salmon cooks, dice up crunchy bacon and dill pickle. Place cooked salmon on plate. Top with bacon and pickle

Serve with whatever you desire...I served with rice